This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, From The Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how From The Kitchen began, read our story on her.

Current Issue

February-March 2018

Summer’s here and with it comes some fresh culinary inspiration – Dish’s Feb/March issue focuses on all the incredible innovation happening in the food world. Expand your barbecue and seafood repertoire. There’s much to savour in the sunshine.